Best Lime Tart Recipe

“This treat is the perfect balance between tart and sweet, and the almonds in the crust are just wonderful. This is one of my husband’s favorite desserts. Enjoy!” —Charis O'Connell, Mohnton, Pennsylvania

Nutritional Facts

Directions

Preheat oven to 325°. In a small bowl, combine cracker crumbs, butter, almonds and sugar. Press onto the bottom and up the sides of a greased 9-in. tart pan. Bake 15-18 minutes or until edges are lightly browned.

In a large bowl, whisk egg yolks, milk, lime juice and peel. Pour over crust. Bake 12-14 minutes or until center is almost set. Cool on a wire rack. Refrigerate at least 2 hours.

In a large bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold in sour cream and grated lime peel. Spread over tart. Garnish with raspberries and lime wedges.Yield: 12 servings.

Originally published as Best Lime Tart in Simple & Delicious
February/March 2011, p33

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Best Lime Tart

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havenpeabody User ID: 8213533218184

Reviewed Jan. 18, 2015

"The new family favorite! Toe-curlingly delicious. I can't find my tart pan so I used a spring form pan. Worked fantastic!"

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charismacai User ID: 5578638216083

Reviewed Dec. 27, 2014

"Nothing short of amazing. Passed the recipe on to a friend who agreed! This one's a keeper!"

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hunkydoriest User ID: 4515323192923

Reviewed Jul. 21, 2013

"Great flavor...nice balance of sweet to tart."

MY REVIEW

cflinta1 User ID: 6535043149109

Reviewed Jun. 5, 2012

"This is a fantastic recipe. A little too sweet for my taste, but still a great recipe. I did use a tart pan with removable bottom - well worth the $$ investment! Next time I'll try key limes to give it a more "limey" taste. I also added the grated lime peel to the whipping cream before it was whipped, after whipping to stiff, I added the sour cream and continued to beat. It worked out fine, still held its stiff peaks, and saved a step."

MY REVIEW

thegeema User ID: 2749786194066

Reviewed May. 4, 2012

"My tart pan has a removable bottom."

MY REVIEW

gruntsar User ID: 3536146176945

Reviewed May. 4, 2012

"This was delicious! Thanks for a great recipe. I will make again. If you have any tips on how to remove the tart from the pan - I'd appreciate it."

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HarleyDana User ID: 6189168122685

Reviewed Apr. 9, 2012

"HONESTLY FOLKS THIS pie IS OUT OF BOUNDS..... I ADDED A DASH OF CINNIMON TO THE GRAHM CRACKER CRUMBS AND SOME VANILLA BEAN PASTE TO THE THE FILLING AND DEPENDING ON YOUR LIME TARTNESS I GRADUALLY ADDED FRESH LIME JUICE WHICH IS WAY BETTER TO GET THE DESIRED TASTE U LIKE I USED LESS THEN 1/2 A CUP..... THE WHIP CREAM TOPPING I USED A DASH OF VANILLA AS WELL....IF YOU DONT MAKE THIS pie U DONT KNOW WHAT YOUR MISSING...AND LOOKING FOWARD TO MAKING IT AGAIN...:)"

MY REVIEW

mlucas6 User ID: 5735762176944

Reviewed Jul. 9, 2011

"It was wonderful! I didn't have a tart pan so I used a rectangular glass dish and it still turned out fabulous. My dad ate the whole thing within a day!"